1 c. granulated sugar
5 tbsp. corn starch
1/4 tsp. salt
4 egg yolks (set aside whites for meringue)
1/2 c. fresh lemon juice
2 c. cold water
1 1/2 tsp. grated lemon zest
5 tbsp. unsalted butter, sliced
1 single crust pie shell baked and cooled

MERINGUE:

4 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 c. granulated sugar

In a heavy medium sized saucepan stir together the sugar, corn starch, salt, egg yolks and lemon juice. Add 2 cups of cold water and whisk until well blended. Cook over moderate heat, whisking or stirring constantly, until the mixture comes to a full boil. Cook, stirring for 1 minute. Remove from the heat and stir in the lemon zest and butter, stirring until butter melts. Pour the filling into the pie shell. Place a round of waxed paper directly on the surface and cool on a rack to room temperature.

Preheat the oven to 350 degrees. To make the meringue, combine the egg whites, cream of tartar and salt in a large bowl. Beat with an electric mixer until soft peaks begin to form. Gradually beat in the sugar and continue to beat until stiff glossy peaks form. Do not overbeat or the meringue will be dry.

Remove the waxed paper from the top of the pie filling. Pile the meringue over the filling and spread it to slightly overlap the fluted edge of the pie crust (this is important or meringue will shrink inward over the filling). Make decorate swirls with the bacon of a spoon. Bake until the top is pale golden brown 12 to 15 minutes. Place on a rack and cool to room temperature. Refrigerate until just chilled and set about 2 hours. Slice with a sharp knife dipped in hot water.